Cabbage and mince casserole
This is not an expensive dish to make, and it can be made even cheaper by reducing the amount of mice used to 350 g and adding 200 cl cooked rice to the mix.The first part of the cooking can be done in advance. See instructions for details
Ingredients
- 500 g mixed mince 30/70% pork/beef. All beef can be used
- 1 kg cabbage chopped into 1 inch cubes
- 1500 ml beef stock
- 1 egg
- ½ tsp salt
- 2 pinch black pepper
Instructions
- Remove the white core from the cabbage and cut the rest into 1 inch cubes. Some slice it finely and some chop into larger chunks, but I prefer them in roughly 1 inch sizes.
- Bring the stock to the boil, add the cabbage chunks and let simmer until they are soft, around 15 minutes1 kg cabbage, 1500 ml beef stock
- Remove the cabbage, but be careful to keep the stock as you will use this later. Set aside and let cool down.
- This is the point where you place the cabbage and stock in the fridge if you're planning to cook later.
- Heat the oven to 175° C (gas mark 4, 350°F)
- Put your mince in a bowl, then add 100 ml of the cool beef stock, the egg and season with salt and pepper. Mix well. If you're opting for less meat, you add the cool boiled rice to the mix.500 g mixed mince, 1500 ml beef stock, 1 egg, ½ tsp salt, 2 pinch black pepper
- In a greased casserole dish, place half the cabbage, then the mince and finally the rest of the cabbage.
- Pour beef stock into the dish until it almost reaches the top, but doesn't cover the top layer. Keep the rest of the stock to use when making your creamy gravy according to the recipe here.
- Place casserole dish in the oven and bake for 45 minutes. After 30 minutes, check that the cabbage on top is browning but not burning. Should it start to burn, cover the dish with tin foil for the remainder of the cooking time.
Notes
Serve with boiled potatoes, creamy gravy and sweetened lingonberries.
The recipe for the creamy gravy can be found here.